WHITE CHOCOLATE MOUSSE
( Pictured) Fills about 10 small glasses. You will need: 120g (4 ½ oz) good quality white chocolate 75ml (2 ½ fl oz) cream 1-2 tablespoons of either rum, brandy, Grand Marnier or 1 teaspoon grated orange rind (optional) 2 eggs, separated Fresh blueberries or amaretti biscuits, to serve Finely chop the white chocolate. In a saucepan, bring the cream up to the boil, turn off the heat, add the chocolate to the cream and stir it around until the chocolate melts. Add the rum or brandy or Grand Marnier or the grated orange rind, whichever you are using, if you’re using any of them, and whisk in the egg yolks. In a separate, clean, dry bowl, whisk the egg whites until they are just stiff, then stir a quarter of the egg white into the chocolate-and-cream mixture. Gently fold in the rest of the egg whites — be careful not to knock all the air out. Spoon into little glasses or cups and leave for an hour or two in the fridge to set. I like to serve this with fresh blueberries or amaretti biscuits.